Evaluation of functional and chemical properties of crust from dry-aged beef loins as a novel food ingredient

Xue, Song; Setyabrata, Derico; Bonham, Connie C.; Kim, Yuan H. Brad

doi:10.1016/j.meatsci.2020.108403

Cited by 16 publications

(8 citation statements)

References 32 publications

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“…The lower total loss potentially occurred due to additional protection from the dry-aging bag, which may have limited the rate of moisture transfer during the aging process. While dry-aging produces greater loss, the crust generated from the process was demonstrated to have antioxidant and emulsifying capability in other reports (Choe et al, 2020;Xue et al, 2021), indicating the potential of crust as a novel food ingredient and therefore recouping the loss from the dryaging process.…”

Section: Processing Loss and Saleable Yieldmentioning

confidence: 81%

Impact of Various Dry-Aging Methods on Meat Quality and Palatability Attributes of Beef Loins (M. longissimus lumborum) from Cull Cow

Setyabrata¹,

Xue

Vierck

et al. 2022

Meat and Muscle Biology

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The objective of this study was to determine the effect of various dry-aging methods on meat quality and palatability attributes of cull cow beef loins. Paired bone-in loins (M. longissimus lumborum) from 13 cull cow carcasses (Holstein, 42+ mo) were obtained at 5d postmortem, divided into four equal sections and randomly assigned into 4 aging methods (wet-aging [WA], conventional dry-aging [DA], dry-aging in water permeable bag [DWA], and UV-light dry-aging [UDA]). The beef sections were aged for 28d at 2°C, 65% relative humidity and 0.8 m/s airflow. Following aging, surface crusts and bones were removed and loin samples were collected for the meat quality, microbiological and sensory analyses.Results indicated that all dry-aged loins had greater moistureand trimming loss compared to WA (P<0.05), while DWA had lower loss than DA and UDA (P<0.05). No differences in shear force, cook loss and both lipid and protein oxidation across all treatments were observed (P>0.05). Among all treatments, DWA exhibited the least color stability indicated by rapid discoloration observed in the sample, while UDA had color attributes comparable to WA throughout the whole display. Microbial analysis indicated that UDA had lower microbial concentration on the surface than the other samples (P<0.05). The consumer panel analysis found that all loins were acceptable and the trained panel analysis indicated that DA loins had lower sour and fatty flavor attributes compared to WA (P<0.05). The results indicate that dry-aging can potentially be utilized as the effective natural process to improve cull cow beef palatability without compromising other meat quality attributes or microbiological shelf-life.

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Section: Processing Loss and Saleable Yieldmentioning

confidence: 81%

Impact of Various Dry-Aging Methods on Meat Quality and Palatability Attributes of Beef Loins (M. longissimus lumborum) from Cull Cow

Setyabrata¹,

Xue

Vierck

et al. 2022

Meat and Muscle Biology

Self Cite

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“…These findings are consistent with those of this study. Xue et al (2021) found that when crust derived from dry-aging beef was added to patties, the cook loss was significantly decreased compare to control. In sausage production, meat protein forms a three-dimensional matrix structure that suppresses the elution of fat and water while being cooked ( Parés et al, 1998 ; Wismer-Petersen, 1979 ).…”

Section: Resultsmentioning

confidence: 96%

Effect of Hanwoo Crust on the Physicochemical Properties of Emulsion-Type Sausages

Lee

Kim

2021

Food Sci Anim Resour

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This study aimed to investigate the effects of Hanwoo crust on the physicochemical properties of emulsion-type sausages. Sausage samples were prepared with various amounts of Hanwoo crust-0% (i.e., control), 1%, 2%, and 3%. The physicochemical properties studied included the proximate composition, pH, color, water holding capacity, cooking yield, and viscosity. Texture profile analysis and sensory evaluation were also carried out. Protein, fat, and ash contents of the Hanwoo crust-treated samples were found to be significantly higher than those of the control (p<0.05). Moreover, the CIE b * value of cooked sausage with Hanwoo crust treatments was significantly lower than that of the control (p<0.05). The CIE L * value of uncooked and cooked samples with 3% Hanwoo crust was significantly lower than that of the control (p<0.05). In contrast, the CIE a * value of uncooked and cooked samples with 3% Hanwoo crust was significantly higher than that of the control (p<0.05). The viscosity of the uncooked samples increased with increasing Hanwoo crust content. Samples containing 3% Hanwoo crust exhibited significantly higher water holding capacity and cooking yield than the control (p<0.05). In the texture profile analysis, samples containing 2% and 3% Hanwoo crust showed significantly higher hardness, gumminess, and chewiness than the control (p<0.05). Overall, the sensory 4 properties of Hanwoo crust treatments were significantly better than those of the control (p<0.05). In conclusion, adding 3% Hanwoo crust to emulsion-type sausage leads to optimal physicochemical properties.

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“…Measures taken on carefully selected markers over the short term can be used as an indication of the impact on the endpoints of health, which otherwise would only be possible by long term studies. For example, reduced serum levels of LDL cholesterol and lowering the risk of heart disease are unequivocally linked to the risk of disease, the markers are also regarded as risk factors for disease (Xue et al, 2021). Nutritional biomarkers development is a challenge.…”

Section: Importance Of Markersmentioning

confidence: 99%

Functional Foods: Components, health benefits, challenges, and major projects

2021

DRCSF

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Certain food components play a vital part in the benefit of our health and wellness. These foods, also known as “Functional Foods,” help in reducing or minimizing the risk of certain diseases and other conditions apart from providing fundamental nutrition. These foods include fortified foods, beverages, some nutritional supplements, fruits, vegetables, and whole grams etc. Many traditional foods with functional characteristics have been discovered, examined, and developed into beneficial components of new foods. By knowing which food is capable of providing specific health benefits, individuals can choose food and drink to improve their health

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Evaluation of functional and chemical properties of crust from dry-aged beef loins as a novel food ingredient

Cited by 16 publications

References 32 publications

Impact of Various Dry-Aging Methods on Meat Quality and Palatability Attributes of Beef Loins (M. longissimus lumborum) from Cull Cow

Impact of Various Dry-Aging Methods on Meat Quality and Palatability Attributes of Beef Loins (M. longissimus lumborum) from Cull Cow

Effect of Hanwoo Crust on the Physicochemical Properties of Emulsion-Type Sausages

Functional Foods: Components, health benefits, challenges, and major projects

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